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Mini cookbook challenge

I'm going to try to work my way through more Isa/Terry recipes. They are all my favorite cookbooks, but I get caught up in other things. I'm going to start mainly with more things from Vcon and VWAV. Anyone else want to participate? I know some of you have already made like everything in them. I never really follow recipes exactly, but I want to make more of these things. I want to try to do..2? recipes a week. Isa and/or Terry books only!
Isa's new book, Appetite for Reduction is coming out around December, I believe. I've tested a lot of the recipes, and it's going to be good!

;)b

Amy, you can keep the VV over there!  That's totally fine if you want to stick with those. Yay!

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Still here! Next weekend I"m going to be making at least three Isa Terry recipes for a labor day shindig. This week is back to my normal work and school sched. so I'll probably slow down on cooknig but might do a tempeh and potato recipe from VCON.  :)

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Real brown sugar limeade (VV)

This is quite different! (thank to fb for the panela) I used 1/2 of the sugar amount, but it still seemed like it was going to be pretty sweet. Like fb said, the sugar has a different flavor...not exactly SWEET, but molassesy + a deep sweet. Personally, I think the recipe needs way more lime juice and water. I kept adding lime, but felt like it could use more. For a limeade, I want LIME. There wasn't really a tart flavor at all. Anyway, we both liked it, and I really like the panela. Neat that it has protein and iron!

Chickpea Hijiki Salad Sandwiches (VWAV)

For the hijiki, I used a seaweed mixture. I tried to follow the recipe, but after tasting, couldn't help but add a few chickpea salad necessities-lemon juice, yellow mustard, and dill pickle. After that, perfect! I've never added ACV to a chickpea salad, but couldn't detect it..just some added flavor. Nice balance...very good. I put it on some rye bread, added some sliced tomato, and mozzarella Daiya, grilled it, and added lettuce. Superb.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs436.snc4/47918_10150245363420533_507120532_14584626_5283342_n.jpg

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Baking Powder Biscuits and White Bean Tempeh Sausage Gravy (VWAV) - Delicious!  I used to love biscuits and gravy when I was younger - I tried to make it a few years ago with the Morningstar Crumbles and it wasn't very good - but this was awesome!  This will definitely be a christmas morning staple!  Oh, I didn't add the sage to the gravy like I was supposed to - didn't have any and I don't think I like sage anyway....and I didn't roll the biscuits out - I just plopped them onto the cookie sheet - and they turned out lovely!

Individual Baked Hashbrowns (VB) -  Pretty good.....the outside was crisp and delicious, but the middles were a bit mushy....I think I'd do regular hashbrowns next time - but they were cute!

http://i567.photobucket.com/albums/ss115/erinmonster5/100_1069.jpg

Chorizo Seitan Sausages (VV) - I like them, but everyone is right about the texture - a bit softer than I would have liked, and I baked them for an extra 15 minutes trying to avoid this....I used chipotle seasoning instead of cayenne because I was out and it was extremely smoky and spicy - next time I'd try to tweek it a little to get the texture a bit firmer...

Drunken Beans with Chorizo Seitan (VV) - the beans were awesome!  Very flavorful, even though I didn't use an authentic mexican beer - it was Sunday, so I used Coors Light....my only complaint is that the chorizo got mushy simmering in the beer for that long - I think I wouldn't add it next time until the very end, so it would stay a bit crispier....served it over Cilantro Lime Rice.

Cilantro Lime Rice (VV) - a bit too much lime for me, but still very good - went well with the Drunken Beans with Chorizo!

http://i567.photobucket.com/albums/ss115/erinmonster5/100_1075.jpg

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Mmmmmmmmmm, that all looks great!! Yay. :D

I also made the VV chorizo. I made it this morning to have for tonight, but P came home for lunch and wanted some. It was kind of just a taste test, but I'll probably still do something with the rest for later. I did the aji variation.

Hot aji chorizo (VV)

This is the best seitan I've made! So good. I followed the directions using aji panca. I didn't measure the spices, and next time will add some more cayenne..or more heat. I used the annatto oil, which I love (it actually didn't stain my hands even with all the kneading). After first mixing, it really seemed to loose, so I added a bit more VWG. The measurement for the foil pieces is too big! I ripped mine in half, and that was plenty. Baked for 35, and planned to let them set until dinner, but P wanted some for lunch. They definitely didn't set out for 40 minutes, and were still warm, but great. I even liked it before sauteing (which I don't know that it needs). Flavor is good (just needs more spice), and the texture was great. P thought I bought them! Love. I think the texture might be better with the added VWG? Just a few tbs.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs408.snc4/47159_10150246111020533_507120532_14606527_1350143_n.jpg

With the potatoes and spicy cheezy sauce (which wasn't my favorite). I loooooveeeee this chorizo!!

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(will post pics later)

Mango, Quinoa, Black Bean Salad (VCON)- This was so good! I omitted the red bell pepper, replaced the shallot with a white onion, and used extra virgin olive oil instead of grapeseed. Love the idea of mango in a salad. It was a hit :)

Old fashioned Chelsea Waffles (VB)- Yum! These were actually the first waffles I've ever made (and I didn't mess any up!). They were so good! I'm freezing most of them so I can toast and crisp 'em up. Very very good. I love the flavour the barley malt syrup adds. So good.

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AC, have you made the VB chorizo?

I forgot that I made coconut pancakes from VWAV on Saturday, but I need to wait till I get home and check the book to see whether I changed anything or actually followed the recipe before I review... they were yumm though...

I'm kinda a bit stagnant on the new recipes here, but I've only got the two books to switch between... I'll try and get back into it later this week...

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VV:

Yellow chile grilled tempeh (With aji amarillo)
So, I know I don't like tempeh. But I made this anyway.
Though aji amarillo is pretty spicy, this wasn't so much (then against I could be misinterpreting "heaping" tablespoon). Other than that it pretty much is... tempeh. I had it with leftover maple-balsamic-hot sauce from AVK to give it more flavor.

Sweet Potato Chipotle Bisque
I made a third of this recipe but used one whole chipotle with sauce (the full recipe calls for a chipotle, so I tripled it). Like this, it's reasonably spicy. It would probably be pretty mild with the called for amount. I usually don't like *too much* sweet potato, so I liked making this spicy and having the addition of potato to mellow it out. It gets pretty thick, to the point it could be a sweet potato-chipotle spread. I'll probably use this to use up sweet potatoes in the future.

Black-Eyed Butternut Tostadas
I like butternut squash! And black-eyed peas. The mix was pretty mildly flavored, a little tangy, and it gets kind of muted out with other tostada toppings (we used sour cream, salsa, cilantro, and shredded lettuce). I didn't really mind that though; it would probably make it easier to sneak in a vegetable. I made my own tostadas as outlined in the book, which was pretty easy and they stayed fresh while kept in foil after a day. I also made chips the same way, which is unrelated, but tasty.

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Individual Baked Hashbrowns (VB)
I've never ever made hash browns before and both N and I were quite impressed with these.  They did need an additional 5 mins to ensure that the tops were sufficiently browned - but could be my crappy oven.  We added tiny cubes of onion, and I think that this was an excellent addition.
They were a bit stodgy in the middle - but that's coz N made them and piled them up too high - I told him so before we cooked them but he wouldn't change it.  Ha, I was right (as always).

I was confused as to what to cook them in - is a muffin tin what you'd cook cupcakes in or are they deeper compartments?  The reason  I ask is that we did a 2/3 recipe and if we had filled the tin correctly (not like N did them!) then we would have had over 12 hash browns, but the recipe said that the full recipe should yield 12.
What was everyone else cooking them in?

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the Simple Seitan from VCON

I've made this many times before, so this review doesn't beat out all the others, but for some reason it came out too gummy....which is annoying because seitan is so time consumming to make.  I blame it on my batch of VWG because everything else I did followed seitan rule perfectly.  I was able to trim off the outside pieces of the chunks and use enough of the insides for breaded seitan.  I froze the outside spongier pieces to put in the food processor for tacos or veggie burgers.

The Golden Vanilla Cupcakes from VCTOTW were wonderful!!! I know I have made them before but this batch came out absolutely moist and delish!!!

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AC, have you made the VB chorizo?

I haven't, but I did make the Italian feast ones..I had to cook them more, but then they were great.
That VV chorizo is most excellent, though. I had an omni (but open minded) coworker try some, and she loved it! She loved the flavor. Even before trying it, she said it smelled great. She knows a lot about ethnic food, AND she teaches Spanish...so she knows what she's talking about it terms of flavor. : )

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Individual Baked Hashbrowns (VB) -  Pretty good.....the outside was crisp and delicious, but the middles were a bit mushy....I think I'd do regular hashbrowns next time - but they were cute!

Individual Baked Hashbrowns (VB)
I've never ever made hash browns before and both N and I were quite impressed with these.  They did need an additional 5 mins to ensure that the tops were sufficiently browned - but could be my crappy oven.  We added tiny cubes of onion, and I think that this was an excellent addition.
They were a bit stodgy in the middle - but that's coz N made them and piled them up too high - I told him so before we cooked them but he wouldn't change it.  Ha, I was right (as always).

I was confused as to what to cook them in - is a muffin tin what you'd cook cupcakes in or are they deeper compartments?  The reason  I ask is that we did a 2/3 recipe and if we had filled the tin correctly (not like N did them!) then we would have had over 12 hash browns, but the recipe said that the full recipe should yield 12.
What was everyone else cooking them in?

did you guys really squeeze all the moisture out?  I have to get my husband to wring the hell out of these because I can't squeeze them enough!  But then after doing that, we haven't found them stodgy/mushy at all...

Shell, as far as I know muffin tin = cupcake tin, but I usually get about 16 out of the recipe I think.

Erin, I'm also confused as to what a 'regular' hash brown is... Do you mean fried rather than baked?

AC, have you made the VB chorizo?

I haven't, but I did make the Italian feast ones..I had to cook them more, but then they were great.
That VV chorizo is most excellent, though. I had an omni (but open minded) coworker try some, and she loved it! She loved the flavor. Even before trying it, she said it smelled great. She knows a lot about ethnic food, AND she teaches Spanish...so she knows what she's talking about it terms of flavor. : )

sweet.  I just know how much my husband raves about the VB chorizo, so if these ones are even better, then if I ever get my hands on a copy of VV I'm definitely gonna have to give them a go : )

I should remember to check the libraries again for any of these books, I remember ages ago finding out that one not too far from me had a copy of Veganomicon, I should get round to reserving it

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oww, I have Vcon, so you could always copy some down when you're here...or get me to email you some recipes.
I would say I'd lend it to you but I've just started using it after hating it for a couple of years, so I want it still!

did you guys really squeeze all the moisture out?  I have to get my husband to wring the hell out of these because I can't squeeze them enough!  But then after doing that, we haven't found them stodgy/mushy at all...

I have no idea....N made them.  Although I'm sure he wouldn't be able to squeeze them as hard as Mr Oww.  For some reason I think Mr oww might have slightly more muscles than N.  But it's a close call ::)

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yeah, I made Andy wring them out - but we don't have cheesecloth, so he was just using a towel - so that might have been our problem...

and by regular hashbrowns, I guess I meant doing them in a flat layer in a skillet - so yeah, frying I guess - but I felt like we used just as much oil in the baked ones as I would if I did them in the skillet....

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yeah, I made Andy wring them out - but we don't have cheesecloth, so he was just using a towel - so that might have been our problem...

and by regular hashbrowns, I guess I meant doing them in a flat layer in a skillet - so yeah, frying I guess - but I felt like we used just as much oil in the baked ones as I would if I did them in the skillet....

Yeah, I felt the same way. I just squeeze mine out.

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Chickpeas Romesco (VCON) - good, but not great....tasted like chickpea pasta sauce, which is delcious over pasta, but kinda bleh by itself.....we ate it all, but I probably wouldn't bother making it again.

http://i567.photobucket.com/albums/ss115/erinmonster5/100_1080.jpg

Latin Baked Tofu (VV) - I had high hopes, but it really wasn't anything spectacular - oh, and I burnt it a little bit - 30 minutes on the second round is a bit too long in my opinion - it dried out pretty badly, but if it hadn't, I can see a glimmer of hope in this recipe.....served with Messy Rice.

Messy Rice (VCON) - I was on a roll last night with burning things - my first batch was ruined because I got distracted and left it boiling for way too long.....so I tried again and it came out lovely!  I used a whole onion - it calls for 1/4 cup - but I like onion!  I loved the coriander in this!!  Will definitely make it again!

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I was thinking about trying the chickpeas romesco..just as a new bean thing.

I found another way to like tempeh! (and found out that I really like the Lightlife garden veggie tempeh)

Spicy tempeh nori rolls (Vcon)

Yum! This is one of the few ways I've enjoyed tempeh. I used garden veggie tempeh, which I really liked. I tried to follow the recipe..but forgot to add black sesame seeds because they're not mentioned again after ingredients. I used RF vegenaise, and loved the tempeh mixture. I just used avocado in mine. I'm not very practiced in sushi rolling, so I only got 3 rolls out of the rice (probably too thick). Even if I don't make these again, I'll make the tempeh mixture for a sandwich or something! Next time I'll omit the sesame oil, and just use chili.

City girl snickerdoodles (VCIYCJ)

I was kind of expecting to be meh about these,  but they are delicious. The best snickerdoodles I've made. 1/4 cup is a lot of cornstarch, but I guess it works.. I followed the recipe, but had to add a splash more of almond milk. I baked mine for 12 minutes, but might just do 10 next time. They were nice and soft coming out of oven, but a tad too crispy for my liking when cooled. (still soft inside, though) I love nutmeg. Yum.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs375.snc4/45772_10150247343600533_507120532_14636373_6899716_n.jpg

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs188.ash2/45143_10150247343460533_507120532_14636372_1794209_n.jpg

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I might take you up on that recipe-copying, Shell : )

I have no idea....N made them.  Although I'm sure he wouldn't be able to squeeze them as hard as Mr Oww.  For some reason I think Mr oww might have slightly more muscles than N.  But it's a close call ::)

haha, they can compare again in a few weeks ; )  N's been going to the gym now, so it must be pretty close, right?

yeah, I made Andy wring them out - but we don't have cheesecloth, so he was just using a towel - so that might have been our problem...

and by regular hashbrowns, I guess I meant doing them in a flat layer in a skillet - so yeah, frying I guess - but I felt like we used just as much oil in the baked ones as I would if I did them in the skillet....

oh I don't have a cheesecloth either, I just use a teatowel, but a LOT of moisture comes out.

I was just curious because these are probably the only 'grated' potato hash browns I've ever made.  I make what I guess would be better called rostis with mashed potatoes, cooked in a pan, but yeah, usually the only other 'hash browns' we'd have would be bought frozen ones . 

so you'd make like.. one big giant hash brown?  I gotta try that, it sounds fun.  Except, my husband would just be like 'that's mine, where's yours?' and then I'd have to make another regular sized one for me haha

AC are those snickerdoodles from vcon?  Look good! : )

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AC are those snickerdoodles from vcon?  Look good! : )

Oops, nope. VCIYCJ! Some of my fave cookies. P is excited to take some to coworkers tom.

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gosh i really didn't like the tempeh nori rolls... but i made them a long time ago and i don't really dig tempeh prepared by myself... is this recipe worth another try on my part?

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